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The Box Meal Plan: October 2nd

Posted 10/2/2012 2:59pm by Bill Pastellak.

 

Coconut-Flavored Sweet Potato with Mustard Greens

-I've made this recipe a dozen times and will make it at least a dozen more before I tire of it. This vegetarian main dish of sweet potatoes & mustard greens simmered in a coconut milk with spices is a can't miss dish. Served over brown jasmine rice, it becomes a complete meal.

Lima Bean Hummus

Chickpeas get all the love when making hummus, but really any pea or bean will work. This simple hummus recipe is great snack or, with a salad, a light lunch. For extra flavor, simmer the lima beans until tender in chicken or vegetable stock. It's important to cook the beans properly, as limas (and all beans) are toxic to eat raw.

German Potato Salad

-Potato salad gets a such a bad wrap due to the sickly-sweet, mayonnaise based concoctions found in most grocery store prepared food aisles. This mustard based version restores the good name of potato salad. This is great as a side dish, but I honestly could eat it all by itself its so good.

Mixed Mushroom Risotto with Garlic, Lemon & Sage Oil

-This dish sounds super-fancy, but in reality risotto is a cinch to make if you follow some very basic rules. The cremini & the shiitake mushrooms in the box give this dish a great earthy flavor. Be sure to use a decent wine & parmesan cheese, as the provide much of the flavor for the finished dish.

What's In the Box?April 18th, 2014

  About the Weekly Local Produce Box -For $25, customers can purchase a share of local produce from our network of farmers in Louisiana & southern Mississippi. The produce in the box is a mix

VolunteeringJanuary 30th, 2014

Hollygrove Market & Farm thrives on volunteer support. Whether its our weekly market volunteers or large groups looking to lend a hand, we are more than willing to work with anyone interested in h

The Weekly Box Meal Plan: December 17th thru December 19th December 20th, 2013

Herbed Salt I keep coming back to this recipe because it works. I almost never use my herbs before they shrivel up, so this recipe helps preserve them indefinitely. This recipe calls for salt, but if

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